FOOD INDUSTRY REVIEW

FOOD

 

1. Use of phage in food industry

Pietracha & Misiewicz (2016), Increases detection records of Listeria monocytogenes in food have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidification may, however, be unreliable. The elimination of L. monocytogenes using specific bacteriophages which are natural antagonists of these pathogenic bacteria has become an innovative method that does not affect the taste, smell or appearance of the product. The use of phage preparations in food production is becoming an increasingly popular method for the effective and safe elimination of L. monocytogenes from food products.

 

Summary: Phage preparations, in comparison with the majority of the methods used to eliminate L. monocytogenes, are relatively new and little known on a worldwide scale. This is largely due to the absence of certain legal regulations in some countries, particularly in Europe. Bacteriophages that are components of the preparations discussed are derived from environmental isolates, and from the biological point of view they are not genetically modified material,however, they are subject to patent protection.

 

1. Innovations

Bigliardi et all (2020), Innovations is considered as one of the main elements of a company success. In recent years, it has assumed a relevant role also in the food industry that was generally defined as a rather mature and slow-going sector. The aim of this paper is to analyse the innovation models applied to the food industry nd to carry out a systematic review of the literature.

 

Summary: The paper analysed the most common innovation models and what emerged is that, according to the opinion of recent scientific research on innovation, we are today in the era of open innovation, that is, companies almost never innovate on their own, but their innovation activities are integrated in a network of different actors and in “insti-tutional” frameworks.

 

1. A cross-sectional study

Shuvo (2018), shows that the food handlers had excellent knowledge, attitude and good practices toward food hygiene and sanitation and food contamination related tofood safety. The study suggests that the knowledge, attitude and practice level of food handlers were satisfactory.

 

Summary: This study suggests that even though the knowledge, attitude and practice level of the food handlers was satisfactory, some of the hygiene aspects need to be emphasized. Continuous education and training should strengthen food handlers’ knowledge in areas which seem to be lacking. Additionally, education and food safety training should be provided recurrently to the food workers to reduce food-borne hazards.

 

1. Cyber entrepreneurship 

Tajvidi & Tajvidi (2021), results the paper provides a better understanding of a new form of entrepreneurship in cyberspace as innovative practice for firms. This study reveals that cyber entrepreneurship can develop community engagement during pandemic circumstances, such as COVID-19 in the food industry.

 

Summary: This form of entrepreneurship provides better opportunities for entrepreneurs to have community engagement to grow their platforms. With the challenges of epidemics such as COVID-19, entrepreneurial activities are relying on new technological advancements.

 

1. Applications of agri-foods

Rațu et all (2023), Applications of agri-food by-products in foods as well as the potential health and sustainability implications of by-products in food products were also covered. According to research, agri-food by-products can be added to a variety of food to increase their bioactive profile, fiber content, and antioxidant capacity while maintaining good sensory acceptability. Overall, the sustainability of the agri-food chain and consumer health can both benefit from the use of agri-food by-products in food formulation.

 

Summary: The research that is now available makes it clear that agri-food by-products offer a variety of opportunities for the isolation of natural bioactive compounds with potential uses in the food industry. Food by-products can be employed as proteins, lipids, fibers, vitamins, starches, antioxidants, minerals, or as food ingredients. 

 

1. Utilization of food

Histifarina et all (2023), explores the opportunities and potential of sweet potato flour (SPF) as an industrial raw material for processed food industries in Indonesia. The review method used is the reference collection method, which is taken from several research results related to SPF and its application to food products such as beverages, fructose syrup, noodles, flakes, cookies, ice cream, yogurt, jams, dyes, and others. 

 

Summary: Sweet potatoes contain high carbohydrates, anthocyanins and beta carotene, also function as antioxidants and precursors of vitamin A which are beneficial for health. Among various types of sweet potato, purple sweet potato (PSP) has the most potential to become one of the functional foods because it has the highest anthocyanin content.

 

1. Practices in food industry 

Ahmed et all (2023), Restaurants are significant contributors to food waste and the emission of greenhouse gases. Adopting SFPs can help restaurants reduce their environmental impact. Prior studies revealed that one of the primary ways SFPs can affect ecological sustainability is by reducing food waste. incorporating SFPs into their menu, restaurants can create awareness among customers about sustainable food production and consumption practices.

 

Summary: Examines the relationships between this study’s constructs, a conceptual model was developed. Eight hypotheses, which explored the direct relationships between this study’s variables, were tested using PLS-SEM with bootstrapping. The findings of this study revealed that all proposed paths were significant and aligned with each hypothesis.

 

1. Study of soft drinks

Jones et all (2023), Implements in 2018, has been successful in reducing the sugar content and purchasing of soft drinks, with limited financial impact on industry. Understanding the views of food and drink industry professionals involved in reacting to the SDIL is important for policymaking. However, their perceptions of the challenges of implementation and strategic responses are unknown.

 

Summary: Insights from senior food and drink industry professionals illustrate how sugar-sweetened beverage taxes might be successfully implemented and improve understanding of industry responses to taxes and other food and drink policies.

 

1. Impoves the quality of raw materials

Gorelkina et all (2022), Studies in this work is water used as a solvent in the process of restoring dry milk raw materials and preparing solutions with different contents of contaminants periodically present in the water of the drinking water supply system (trichlorethylene, chloroform, dichloroethane). The content of contaminants was determined by standard methods by gas-liquid chromatography. Previous studies have shown the effect of contaminants on the constituent components of products, the production of which uses dry raw materials, including dairy products, juice-containing drinks, and others, and water from a centralized distribution network is used as a solvent.

 

Summary: Dairy industry enterprises often use skimmed milk powder, whole milk, whey powder as raw materials, in this case water is an important component for the production of reconstituted dairy products, therefore, of course, the chemical composition of water largely determines the quality indicators of reconstituted dairy products. products. The absence of chlorinecontaining contaminants in the finished product will ensure not only safety, but also preserve the chemical composition, properties, naturalness of raw milk and biologically active substances of prescription components in the composition of dairy, whey drinks, dessert products, that is, nutritional value.

 

1. Impact of rainfall

Edimilson et all (2019), Manages the risks associated to world food production is an important challenge for governments. A range of factors, among them extreme weather events, has threatened food production in recent years. The purpose of this paper is to analyse the impact of extreme rainfall events on the food industry in Brazil, a prominent player in this industry.This result indicates that these events have a significant impact on stock returns: on more than half of the days immediately following the heavy rain that fell between 28 February 2005 and 30 December 2014, returns were significantly low, leading to average daily losses of 1.97 per cent. These results point to the relevance of the need for instruments to hedge against weather risk, particularly in the food industry.

 

Summary: Assessment studies of extreme risks associated with the food industry are, as a result, important for the appropriate management of these companies. Food security is, moreover, an important subject for food industry firms, portfolio managers, governments, and, in particular, society. The aim of this paper was to study the impact of extreme weather events on companies involved in the food industry in Brazil, a country that is a major global player in this sector.

 

Reference:

1.  Pietracha, D., & Misiewicz, A. (2016). The use of products containing a phage in food industry as a new method for listeria monocytogenes elimination from food (listeria monocytogenes phages in food industry) – a review. Czech Journal of Food Sciences, 34(1), 1-8. doi:https://doi.org/10.17221/217/2015-CJFS
2. Bigliardi, B., Ferraro, G., Filippelli, S., & Galati, F. (2020). Innovation models in food industry: A review of the literature: Innovation models in food industry. Journal of Technology Management & Innovation, 15(3), 97-108. doi:https://doi.org/10.4067/S0718-27242020000300097
3. Shuvo, S. D. (2018). Assessing food safety and associated food hygiene and sanitary practices in food industries: A cross-sectional study on biscuit industry of jessore, bangladesh. Nutrition and Food Science, 48(1), 111-124. doi:https://doi.org/10.1108/NFS-03-2017-0049
4. Tajvidi, R., & Tajvidi, M. (2021). The growth of cyber entrepreneurship in the food industry: Virtual community engagement in the COVID-19 era. [Cyber entrepreneurship in the food industry] British Food Journal, 123(10), 3309-3325. doi:https://doi.org/10.1108/BFJ-06-2020-0559
5. Rațu, R. N., Ionuț Dumitru Veleșcu, Stoica, F., Usturoi, A., Vlad, N. A., Crivei, I. C., . . . Brumă, I. S. (2023). Application of agri-food by-products in the food industry. Agriculture, 13(8), 1559. doi:https://doi.org/10.3390/agriculture13081559
6. Histifarina, D., Purnamasari, N. R., & Rahmat, R. (2023). Potential development and utilization of sweet potato flour as a raw material for the food industry. IOP Conference Series.Earth and Environmental Science, 1230(1), 012006. doi:https://doi.org/10.1088/1755-1315/1230/1/012006
7. Ahmed, H. A., Hassan, T. H., & Salem, A. E. (2023). Promoting sustainable food practices in food service industry: An empirical investigation on saudi arabian restaurants. Sustainability, 15(16), 12206. doi:https://doi.org/10.3390/su151612206
8. Jones, C. P., Forde, H., Penney, T. L., Dolly, v. T., Cummins, S., Adams, J., . . . White, M. (2023). Industry views of the UK soft drinks industry levy: A thematic analysis of elite interviews with food and drink industry professionals, 2018–2020. BMJ Open, 13(8) doi:https://doi.org/10.1136/bmjopen-2023-072223
9. Gorelkina, A. K., Timoshchuk, I. V., Neverov, E. N., Korotkiy, I. A., & Kostyanov, V. A. (2022). Environmental aspects of improving the quality of raw materials in the food industry. IOP Conference Series.Earth and Environmental Science, 1112(1), 012067. doi:https://doi.org/10.1088/1755-1315/1112/1/012067
10. Edimilson, C. L., Mendes-Da-Silva, W., & Gustavo, S. A. (2019). Does extreme rainfall lead to heavy losses in the food industry? [Heavy losses in the food industry] Academia, 32(2), 244-266. doi:https://doi.org/10.1108/ARLA-06-2017-0199

Conclusion: 

Uses of Phage in food is very beneficial for food and ourself also. Innovations is considered as one of the main elements of a company success.According to the opinion of recent scientific research on innovation, we are today in the era of open innovation. Additionally, education and food safety training should be provided recurrently to the food workers to reduce food-borne hazards.This form of entrepreneurship provides better opportunities for entrepreneurs. it clear that agri-food by-products offer a variety of opportunities for the isolation of natural bioactive compounds. Among various types of sweet potato, purple sweet potato (PSP) has the most potential to become one of the functional foods because it has the highest anthocyanin content. It examines the relationships between this study’s constructs, a conceptual model was developed. It improves the quality of raw material. Extreme rainfall causes many problems in food industry because the raw material is grow from the agriculture.